There are several prevention efforts to reduce the risk of preeclampsia during pregnancy, one of them from food.
Preeclampsia is a complication in pregnancy characterized by high blood pressure, and can be accompanied by damage to organs (usually kidney and liver organ). Generally preeclampsia occurs after gestational age above 20 weeks. If not resolved properly, preeclampsia may develop into eclampsia that can harm both mother and fetus.
Preventive measures for preeclampsia are still being developed. Prevention is not new starting when you are pregnant, but since you prepare for pregnancy. To reduce the risk of preeclampsia, here are the things you need to consider.
- Consume some supplements
According to some studies, supplemental intake such as folic acid, calcium, vitamin D, vitamin B6, vitamin C, and vitamin E may reduce the risk of preeclampsia. Use of these supplements should be consulted with a doctor first.
- Foods high in antioxidants
Some foods that contain high antioxidants can help lower the risk of preeclampsia, including broccoli, spinach, beans, carrots, potatoes, brown rice, soybeans, and various fish such as salmon, sardines, tuna, herring, and bloating.
- Limit salt
Be sure to limit the salt in your diet. According to the National Academy of Medicine, the recommended salt intake rate is 3.8 grams per day. This amount applies equally between pregnant women and regular adults. However, in pregnant women who have some other risk factors for preeclampsia, should pay attention to a tighter salt intake. Especially when it entered the third trimester of pregnancy.
- Food consumption is high in potassium
High potassium foods are believed to prevent high blood pressure in pregnancy. Some foods that contain high potassium are avocados, bananas, spinach, salmon, apricots, peaches, pomegranate, coconut water, white kidney beans, potatoes, and tomatoes.
- Control protein intake
Preeclampsia can increase protein levels in the urine. Therefore, it is also important to control the intake of protein, which is 15-20% of your total calorie intake.
Taking into account your food intake, is expected to reduce the risk of preeclampsia. However, it is still important to consult a doctor regularly so as to exclude other risk factors that can cause preeclampsia.
